The current vintage of the eponymous wine is the 2012 Finca Sandoval, a blend of Syrah with some 15% each Monastrell and Bobal from a warm, classic vintage in the zone. All of their wines ferment with indigenous yeasts, and this matured in used 300-liter oak barrels for 11 months. I still feel some oak in this wine, which seems to develop very slowly (the 2010 is drinking nicely now). There are smoky notes and spicy hints, roasted sesame seeds and ripe fruit without excess. It has abundant dusty tannins, and the oak is also noticeable on the palate. 9,000 bottles and 70 magnums were produced. it was bottled in August 2013.
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